Chipotle Grilled Chicken Salad
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(21)
Ingredients
2 servings
- 2 pieces of Mexican Grilled Chipotle Chicken (or Sub MEXICAN TOFU)
- 1 ear corn, shucked
- 1 red bell pepper, halved and seeded
- 4-6 scallions, whole
- olive oil for brushing
- 1 -1.5 cups cooked quinoa ( or use this Everyday Quinoa Recipe -it’s good here!)
- 2-3 cups arugula (or other baby green)
- 1 avocado, sliced
- handful cherry tomatoes, halved
- ¼ cup cilantro leaves
- salt and pepper
- optional garnishes: queso fresco cheese, lime wedges
- 4 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey or agave ( if you rather leave this out, cut lime juice down to 2 tablespoons, add more to taste)
- ½ teaspoon salt
- ½ teaspoon coriander
- ¼-½ teaspoon ground chipotle powder, more to taste
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Preparation
Step 1
Pre-heat grill to medium high.
Step 2
Grill the chicken according to directions. (Click the link).
Step 3
Brush the red bell pepper halves, ear of corn and scallions with olive oil ( or use olive oil spray) and grill until tender and grill marks appear, about 5-8 minutes. Alternately, bake the tofu, following those instructions).
Step 4
Cut the kernels off the corn, slice the bell pepper, slice the avocado, cut the cherry tomatoes in half.
Step 5
Slice the chicken if using.
Step 6
Make the dressing by whisking all together in a small bowl.
Step 7
Assemble the bowls. Divide and layer the quinoa and arugula, then arrange the grilled chicken ( or tofu) grilled corn, grilled peppers, sliced avocado and tomatoes around the bowl.
Step 8
Sprinkle with a little salt and pepper ( especially avocado, corn and tomatoes)
Step 9
Top with cilantro and any of the other garnishes you like.
Step 10
Spoon the Chipotle Lime dressing over top (you may not need all).
Step 11
Enjoy these immediately or pack this away for a delicious take-away meal on the go!!!
Step 12
Save recipe for the next time?
